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Is the Richmond as thick behind the egde as the Artisan (which I have)?

_________________I am from Norway so therefore bad english!!!

atang

Post subject: Re: Sujihiki vs Yanagiba

Posted: Fri Jan 24, 2014 10:07 am

Joined: Wed Sep 26, 2012 8:11 pmPosts: 373Location: NE

Hello norway,

I would recommend a sujihiki. It would work well cutting both fish and maki sushi. Yanagiba does not cut sushi rolls very well. Do you know how to sharpen single bevel yanagiba? A sujihiki would be easier to sharpen than a yanagi. I think if you have a good sujihiki you won't need to purchase a yanagiba. Also a sujihiki can be used for more than sushi and fish. A yanagiba does not work very well on other ingredients than fish. If you do katsuramaki, a sujihiki works well too. A yanagiba does better but a nice sujihiki will cut fine.

My opinion of the artifex and tojiro, both need thinning and sharpening out of the box. I don't like the Tojiro handles, I have smaller hands and they are not comfortable to me. If you have larger hands it may be beneficial. I would recommend something different. These suggestions may be more expensive but I have found these to perform much better. I recommend a 270mm knife. I find more length makes skinning fillets and cutting sashimi easier.

A nice sujihiki will do fine. Since you are working on sharpening skills you can benefit from a sujihiki with a great grind and heat treat. It will be easy to maintain and you'll have the skills necessary to maximize the knifes cutting ability.

norway

Post subject: Re: Sujihiki vs Yanagiba

Posted: Fri Jan 24, 2014 12:12 pm

Joined: Tue Mar 05, 2013 1:47 pmPosts: 76Location: Oslo Norway

atang wrote:Hello norway,

I would recommend a sujihiki. It would work well cutting both fish and maki sushi. Yanagiba does not cut sushi rolls very well. Do you know how to sharpen single bevel yanagiba? A sujihiki would be easier to sharpen than a yanagi. I think if you have a good sujihiki you won't need to purchase a yanagiba. Also a sujihiki can be used for more than sushi and fish. A yanagiba does not work very well on other ingredients than fish. If you do katsuramaki, a sujihiki works well too. A yanagiba does better but a nice sujihiki will cut fine.

My opinion of the artifex and tojiro, both need thinning and sharpening out of the box. I don't like the Tojiro handles, I have smaller hands and they are not comfortable to me. If you have larger hands it may be beneficial. I would recommend something different. These suggestions may be more expensive but I have found these to perform much better. I recommend a 270mm knife. I find more length makes skinning fillets and cutting sashimi easier.

Yes, these are double bevel. Not necessarily 50/50 but they are sharpened the same way. Some may have a right hand bias such as 40/60 or 30/70. Any double bevel can be sharpened to 50/50 if you desire.

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